Chicken in the oven with rice

1. Put the margarine, chopped garlic, thyme, oregano, pepper and a little salt in a bowl, mix everything well and spread the chicken pieces. Drizzle with lemon juice and marinate for at least two hours.
2. Peel the onions, cut them into slices and place them on the bottom of an oven tray. Place the chicken on top with the marinade and drizzle with white wine. Place in a preheated oven at 180ºC for about 45 minutes until the top is browned. From time to time drizzle the chicken with the sauce itself.
3. When the chicken is ready, remove about 100 ml of the chicken sauce, pass it through a colander and place it in a saucepan over low heat. Add the rice, stir and fry in the sauce for about one to two minutes. Pour the water (twice the volume of the rice) and a little salt, stir, bring to a boil and bake for about 10 to 12 minutes.